Apple-Brandy Sabayon
Makes approximately 2½ cups
  • 5 tablespoons Calvados, divided
  • 3 egg yolks
  • ½ vanilla bean, split lengthwise and scraped, seeds reserved
  • 5 tablespoons sugar, divided
  • ⅔ cup heavy whipping cream
  1. In the bottom of a double boiler over medium-high heat, bring water to a simmering boil. In top of double boiler over simmering water, whisk together 4½ tablespoons Calvados, egg yolks, reserved vanilla seeds, and 4 tablespoons sugar. Cook for about 6 to 8 minutes, whisking constantly, until mixture thickens.
  2. Remove from heat, and transfer mixture to a medium stainless-steel mixing bowl set in an ice bath. Continue to whisk until mixture is cooled and thickened.
  3. In a separate medium bowl and using a mixer on medium speed, beat cream, remaining ½ tablespoon Calvados, and remaining 1 tablespoon sugar until medium peaks form. Add cooled egg yolk mixture to cream, and beat until stiff peaks form. Cover, and refrigerate to chill for up to 24 hours.
Recipe by Victoria at